Workplace Hospitality Officer

Overview

Workplace Hospitality Officer Jobs in Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates at Masdar (Abu Dhabi Future Energy Company)

Title: Workplace Hospitality Officer

Company: Masdar (Abu Dhabi Future Energy Company)

Location: Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates

Job Purpose

The Hospitality Services Officer is responsible for managing the Company's hospitality services, including pantry operations, catering services, meeting room refreshments, executive hospitality, and vendor performance. The role ensures a consistent, high-quality hospitality experience for employees, visitors, executives, and VIP guests while maintaining operational efficiency, cost control, and compliance with health, safety, and hygiene standards.

Key Responsibilities

Hospitality Operations

• Manage the day-to-day operation of all corporate pantry and hospitality services across company locations.
• Ensure pantry facilities remain fully stocked, clean, organized, and operational at all times.
• Develop and maintain hospitality service standards across all offices.
• Coordinate hospitality support for meetings, workshops, board meetings, executive sessions, and corporate events.
• Ensure consistent delivery of premium hospitality services aligned with the Company's image and standards.

Catering Management

• Coordinate catering requests for internal meetings, training sessions, corporate events, and VIP visits.
• Liaise with approved catering suppliers to ensure timely delivery and service quality.
• Review catering menus and recommend improvements to support employee wellbeing and dietary requirements.
• Ensure food quality, presentation, and service standards meet corporate expectations.
• Resolve service issues and implement corrective actions where required.

Vendor & Contract Management

• Manage catering and hospitality service providers in accordance with contractual obligations and Service Level Agreements (SLAs).
• Conduct regular supplier performance reviews and monitor KPIs.
• Coordinate procurement activities, quotations, purchase requests, and invoice verification.
• Support contract renewals, tender evaluations, and vendor onboarding processes.

Pantry Management

• Monitor pantry inventory, consumables, beverages, and supplies.
• Forecast consumption trends and ensure timely replenishment.
• Minimize waste through effective stock management.
• Ensure pantry equipment is maintained and serviced as required.

Executive & VIP Hospitality

• Coordinate hospitality arrangements for executive management, Board members, dignitaries, and international delegations.
• Ensure executive lounges, meeting rooms, and reception hospitality are maintained to the highest standards.
• Support protocol requirements during VIP visits and official events.

Financial Management

• Monitor hospitality and catering expenditure against approved budgets.
• Review supplier invoices and verify service delivery before payment.
• Identify cost-saving opportunities without compromising service quality.
• Prepare periodic budget utilization and operational reports.

Compliance & Quality Assurance

• Ensure compliance with food safety regulations, hygiene standards, and HSE requirements.
• Conduct regular inspections of pantry areas and catering operations.
• Develop and maintain hospitality procedures and operational guidelines.
• Ensure compliance with internal procurement and governance requirements.

Continuous Improvement

• Collect employee feedback regarding hospitality services.
• Recommend service enhancements and innovative hospitality solutions.
• Benchmark hospitality standards against leading organizations.
• Support sustainability initiatives, including waste reduction and environmentally friendly catering practices.

Key Performance Indicators (KPIs)

• Hospitality customer satisfaction.
• Catering service quality and SLA compliance.
• Vendor performance evaluation results.
• Pantry availability and inventory accuracy.
• Budget adherence.
• Reduction in food and consumable waste.
• Timely delivery of catering services.
• Compliance with hygiene and safety standards.
• Number of continuous improvement initiatives implemented.
• Qualifications

Education

Bachelor's degree in Hospitality Management, Business Administration, Facilities Management, Hotel Management, or a related field.

Experience

• 4–7 years of experience in hospitality services, facilities management, corporate services, workplace experience, or catering operations.
• Experience managing hospitality vendors and service contracts.
• Experience supporting executive offices and VIP events is preferred.